Preparation method of non deep-fried instant noodles and screw extrusion equipment

A technology of non-fried instant noodles and screw extrusion, which is applied in the directions of food forming, food ingredients as taste improver, food drying, etc. problems such as hidden worries, poor production stability, etc., to ensure uniformity, stable product quality, and fast drying.

Inactive Publication Date: 2017-08-25
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried instant noodles have hidden health concerns, and the consumption experience of non-fried instant noodles cannot meet consumers' demands for fast and delicious taste; under this demand, it is particularly urgent to upgrade the processing technology of non-fried instant noodles
Non-fried instant noodle cakes generally adopt the production process of screw extrusion and ripening, which requires secondary cooking and ripening, otherwise the degree of ripening is insufficient, and there are defects such as poor production stability. The technology of screw extrusion to produce instant noodle cakes urgently needs a breakthrough

Method used

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  • Preparation method of non deep-fried instant noodles and screw extrusion equipment
  • Preparation method of non deep-fried instant noodles and screw extrusion equipment
  • Preparation method of non deep-fried instant noodles and screw extrusion equipment

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Experimental program
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Effect test

Embodiment 1

[0032] like figure 1 As shown, the screw extrusion equipment includes an extrusion barrel 1 with one end as the outlet end and the other end as the inlet end, an extrusion screw shaft 2 located inside the extrusion barrel 1 and passing through the extrusion barrel 1, The secondary kneading and forming device 3 fixed at the outlet end of the extrusion cylinder 1 is located above the inlet end of the extrusion cylinder 1 and is fixedly connected with the inlet end of the extrusion cylinder 1 for adding water to the raw materials High-speed rotation, stirring and mixing, and the uniformly mixed raw materials are sent to the stirring and feeding device at the inlet end of the extrusion cylinder 1, and the main motor 4 connected to the extrusion screw shaft 2 through a belt is installed on the extrusion cylinder 1 The frame 5 below and used to support the extruding barrel 1 and the extruding screw shaft 2; the extruding screw shaft 2 is fixedly connected with a speed reducer 14 at ...

Embodiment 2

[0038] A preparation method of non-fried instant noodles, comprising the following steps:

[0039] Step 1: Prepare materials: Weigh the raw materials by weight percentage, containing 95.7% of wheat flour, 4% of potato starch and 0.3% of palm oil.

[0040] Step 2: mixing materials: mixing the raw materials with water evenly to obtain a mixture; the water content of the mixture is 40%.

[0041] The screw extruding equipment that mixed material is placed in embodiment 1 carries out step 3 to step 5. The mixture enters the extrusion cylinder from the stirring and feeding device of the screw extrusion equipment, and is pushed forward under the action of the extrusion screw shaft, and passes through the first temperature control stage, the second temperature control stage, the third temperature control stage and the secondary kneading chamber in sequence. , and finally extrude from the gap, see step 3 to step 5 for details.

[0042] Step 3: Extrusion aging: the mixture is matured ...

Embodiment 3

[0047] A preparation method of non-fried instant noodles, comprising the following steps:

[0048] Step 1: preparing materials: weighing the raw materials; the raw materials contain 95.7% of wheat flour, 4% of potato starch and 0.3% of palm oil in weight percentage.

[0049] Step 2: mixing materials: mixing the raw materials with water evenly to obtain a mixture; the moisture content of the mixture is 44%.

[0050] The screw extruding equipment that mixed material is placed in embodiment 1 carries out step 3 to step 5. The mixture enters the extrusion cylinder from the stirring and feeding device of the screw extrusion equipment, and is pushed forward under the action of the extrusion screw shaft, and passes through the first temperature control stage, the second temperature control stage, the third temperature control stage and the secondary kneading chamber in sequence. , and finally extrude from the gap, see step 3 to step 5 for details.

[0051] Step 3: Extrusion aging: ...

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PUM

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Abstract

The invention discloses a preparation method of non deep-fried instant noodles and screw extrusion equipment, and solves the problems that in the prior art, a screw rod extrusion and curing production technology is used for non deep-fried instant noodles, cooking and curing need to be performed twice, else the curing degree is insufficient, and the production stability is poor. The preparation method comprises the following steps of uniformly mixing raw materials in proportion, adopting a three-stage heating and extruding manner for curing, then performing twisting, performing shaping twice so as to obtain uniform wrappers, cutting the wrappers into shreds, performing four-stage drying, and then performing packaging so as to obtain the non deep-fried instant noodles, wherein the curing, twisting and shaping twice are continuously performed. The method disclosed by the invention is simple, the operation is simple and convenient, the production technology stability of the non deep-fried instant noodles is improved, and the automatic and standardized production of the non deep-fried instant noodles is realized.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a method for preparing non-fried instant noodles and screw extrusion equipment. Background technique [0002] Fried instant noodles have hidden health concerns, and the consumption experience of non-fried instant noodles cannot meet consumers' demands for fastness and deliciousness; under this demand, it is particularly urgent to upgrade the processing technology of non-fried instant noodles. Non-fried instant noodle cakes generally adopt the production process of screw extrusion and ripening, which requires secondary cooking and ripening, otherwise the degree of ripening is insufficient, and there are defects such as poor production stability. The technology of screw extrusion to produce instant noodle cakes urgently needs a breakthrough. Contents of the invention [0003] One of purpose of the present invention is to provide a kind of preparation method of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23P30/00
CPCA23V2002/00A23V2200/14A23V2300/10
Inventor 陈勇辉魏西根何连勇秦天福
Owner 四川白家阿宽食品产业股份有限公司
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